Stove Top Cappuccinos
For 3 years I've been trying to come up with a good method of making a Barista Grade Soy Cappuccino for my wife. I've finally made it to that place. In the photo you will see a single lever espresso...
Forum Discussion
path1 wrote:
Op...how about adding what "machinery" you have that you are happy with.
Thanks
Well, when you say machinery, I presume you mean the rest of the coffee making stuff. I can't find a pic on line of the hand grinder I use. But it's a ceramic bur grinder that will grind coffee from French Press Coarse to coffee flour. It cost $50.00 if I recall. Also is a small scale to weigh the beans: 18.5 grams per shot. Absolutely necessary is the stove top goose neck kettle with a thermometer in the top to catch the water @ 195-200 degrees. The foaming pitcher and thermometer to stop steaming/foaming @ 130 degrees.....it will usually creep up to 135/138-ish. Over 140 degrees the soy milk will have a better chance of curdling. A small shot glass to squeeze the espresso into. The espresso lever unit came with the funnel to get the ground coffee in the porta-filter and a tamp to put the squeeze on the goods. The steamer in the pic is just what is seen. That little dude is really solidly built. Made in China.......But real solid. Came with real lousy instructions. But my son's girl friend works at a real good coffee shop in Nashville and she schooled me on the proper use of the steamer. I was just heating milk 'till she showed me the finer details of the force.
